Image by Cormac Hanrahan

Telstra Creativity and Innovation Series | The Future of Food

Fri 31 May, 6pm–8.30pm

Image by Cormac Hanrahan
Past program

NGV International

Ground Level

There is constant debate about what we eat and how it is produced – as science, innovation, ethical and ecological practices drive new thinking around nutrition and the world of cuisine. The Future of Food offers audiences a forecast of what will be on our plates in years to come, and what is driving change across Australia’s food system. The event will feature talks with industry leaders and tastings for those with a curious palate, from innovators including; Discovered Wildfoods, Nutri V, Vow, Paul Newnham, and Circle Harvest.

Join Alice Zaslavsky, journalist and award-winning author of In Praise of Veg, and NGV Senior Curator of Contemporary Art, Design and Architecture, Ewan McEoin, who will invite game changing food entrepreneurs to share their diverse and ground-breaking approaches to address the challenges and opportunities posed by the food on our plate.

Following the talks, guests will have the opportunity to continue the conversation and connect with speakers, while enjoying drinks and a unique tasting menu highlighting the future of food.

The Future of Food is part of the Creativity and Innovation Series, an initiative of Principal Partner Telstra and the NGV.

Tickets are on sale now. Full speaker line-up to be announced soon.

Please note the menu may include meat, dairy, seafood, and experimental food products. Ingredients will be listed on the night to inform those with dietary considerations. Modifications will not be provided.


Alice Zaslavsky is an internationally acclaimed author, broadcaster and taste-maker. Her cookbooks are published across 15 countries, in 7 different languages, helping cooks across the globe to shift the way they think about veg. She is the Culinary Correspondent for ABC News Breakfast and ABC Radio, and host of Saturday Breakfast on ABC Radio Melbourne. Alice is also the creator of Phenomenom, an award-winning, innovative digital toolkit helping teachers and parents connect kids with food in meaningful ways

Ewan McEoin is the Senior Curator of the Department of Contemporary Art, and Department of Contemporary Design and Architecture at the NGV. Ewan in is known for his commitment to commissioning ambitious, research-based, critical, and speculative art and design projects with a social and ecological agenda, or projects that bring the public into dialogue with complex subjects, including technology’s role in shaping the future.


Leaders in the food industry will share with the audience the story behind their product and its impact on the future of food.

Discovered Wildfoods was founded in 2020 on the simple premise of sourcing the best meat for consumers & the planet. From their base in Beechworth, they partner with landowners and professional hunters, ethically harvesting invasive and overpopulated game species across over 30,000ha of territory in Victoria and New South Wales. Discovered provide delicious, nutrient dense, cruelty free and carbon positive protein whilst raising awareness of the uniquely Australian “problem” presented by wild game species.

Circle Harvest is one of Australia’s leading insect protein farm and food manufacturing facilities. Fruit and vegetable waste is circled into their food system as feed for their livestock, which also uses a fraction of the amount of space, water, and feed normally used to produce protein.

Nutri V is a collaboration between Fresh Select, a leading fresh produce supplier with over 60 years of Australian farming history and Australia’s national science agency, CSIRO.

Nutri V identifies as a farming business with a passion for innovation. With access to a national farming supply network, Nutri V is able to reduce food waste and care for the environment by collaborating on sustainable farming practices and creating high value products.

To date, Nutri V has diverted over 250T of vegetables from going to waste, and delivered 2M serves of veg back into the supply chain.

Vow is a cultured meat company unlike any other. Rather than replicating what we know and eat today, Vow uses cell culturing to create entirely new foods. In April 2024, they launched their first brand, Forged – into Singapore’s premium dining scene. Forged creates combinations of flavours and textures previously unachieved to offer entirely new eating experiences.

Paul Newnham is a strategic innovator and executive leader with 25 years of expertise managing complex stakeholder relationships, designing campaign strategies, and extensive knowledge of the not-for-profit sector. Paul starts movements that make global impact and drives change in sustainability and food systems. Through the podcast ‘Future Fork’, Paul digs deep into the world of food and the decisions we can make today to create a brighter future for all with innovative thinkers in the food space.

This program is part of Melbourne Design Week, 23 May – 2 June 2024

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Special events NGV International